June Roundup

It’s The Gammon Kitchen’s 6 month sort of birthday! Hi to all of you who have been with me from the start and welcome to my new followers. Thank you to each and everyone of you who has liked, commented or followed my journey and I hope you stick around! I’ve been a bit quiet on here over the last couple weeks. In all fairness, I’ve only missed two posts but my presence on social media has taken a back seat whilst I’ve been focussing on my day job. The joys of working in customer services during a busy summer sale period! The slight break has given me time to refresh and I’m ready to get back into the kitchen and share more of that with you.

June has been such a wash out in Britain. We’ve had non-stop rain, thunderstorms and even some cold days. It’s grim. July hasn’t exactly started any better either but here’s hoping for some improvement. The UK isn’t just suffering due to the weather though, we’ve been hit with political and economic bombshells that have turned the whole country a bit mental. Whilst I don’t agree with the decision that has been made, life is certainly too short to worry about such things and we all need to move on, drown our sorrows into some chocolate cake and then be┬ápositive for the future.

Before moving on, let’s look back at The Gammon Kitchen’s posts during the month where I turned half vegan. As in I tried to be vegan, managed a few days, went vegetarian for a further few days then kinda gave up but still want to try to go back.

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Recipe Review: Sabrina Ghayour’s Feta Bites / What I Ate In A Day #9 / Recipe: Salted Caramel Pineapple Wedges / A Vegan Food Shop / Recipe: Chickpea, Spinach and Potato Curry / What I Ate In A Day #10 – Vegan EditionWhat I Ate In A Day #10 – Vegan Edition / My Vegan Week / Recipe: Sweet and Salty Pecans / Recipe Review: Leon’s Lemon Cake / My Hero Ingredients / Recipe: Pimped Up Kidney Beans / Summer is Coming

Recipe: Chickpea, Spinach and Potato Curry

I’m not one of those people who need to have meat in every dinner and am quite happy with a veg based meal. Vegan though, now that’s new to me. I haven’t struggled to come up with suitable recipes (yet) but it is a bit of a ball ache to have to remember what I can and can’t eat. I would normally finish my homemade curry with butter and maybe a little bit of cream if the mood took me. The results without are still incredibly delicious (actually this was one of the best curries I’ve made) but it’s just a chore to remember. I had a store-bought naan bread ready and waiting to be dunked in only to find it contained milk. Devastated is not the word.

So this curry is completely vegan and still very very yummy. The ingredients list looks long but is mostly spices which you may already have on hand. If not, feel free to use a curry powder or ready made spice mix.

Serves 2-3

What you need:

  • 1 tsp coconut oil
  • 1 red onion, sliced
  • 4 small waxy potatoes, diced
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tin chickpeas, drained
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp mild chilli powder
  • pinch of cinnamon
  • 1 tin chopped tomatoes
  • 1 tbsp maple syrup
  • 1 tin coconut milk
  • 150g baby spinach

What you do:

  1. Heat the coconut oil up in a large pan and add the sliced onion and diced potatoes, frying them off for a few minutes until they start to soften. Add the garlic and ginger and fry for another couple of minutes before tipping in the tin of chickpeas and all the spices, stirring well.
  2. Now, add the tinned tomatoes and use the tin to transfer the same amount of water to the pan. Season well with salt and pepper and add the maple syrup. Cover and cook for around 20 minutes.
  3. Next, add the tin of coconut milk and stir well to combine. Cook for another 10-15 minutes or until the potatoes are tender and the sauce has thickened. When done, add the spinach, stir well and check for seasoning. Serve with rice and a dollop of mango chutney. And a vegan naan bread if you can find one.

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This is a mild, sweet, creamy curry but still has so much flavour. You can of course turn up the heat by adding more chilli if you prefer your curries this way, but I like mine to leave the taste buds dancing rather than having to down a glass of milk just to get through the pain. Non-dairy milk obvs.

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